Does the mere notion of eating tofu for breakfast have you thinking "barfaroni?" (Probably not, as I think I invented this expression.) Well, my friends, it's time to adjust your thinking a tad, because what you are seeing in the picture below isn't an egg and veggie scramble. It's tofu. And it's delicious.
It's also a cinch to make and unlike scrambled eggs, you don't have to fret about them going dry on you if you linger few extra seconds over your coffee. So, have I convinced you yet? Just give into the tofu. You'll thank me later.
Here's how you make it:
Crumble a half a block of tofu into a bowl and mix with a few big spoons full of your favorite salsa. (I like Green Mountain Gringo.) Set aside.
In a skillet, heat olive oil over medium high and add about 1/4 cup each of diced onion and red bell pepper (chop them while making dinner the night before and stash in the fridge for breakfast the next AM). Saute for about five minutes or until the onions are translucent. Add a a fat pinch of cumin and chili powder, along with one minced garlic clove, and saute 30 seconds. Transfer reserved tofu/salsa mixture to pan and saute for about 5 minutes or until hot. Season with salt and pepper and serve with toast.
No comments:
Post a Comment